Ingredients:

  • 1 (13.5 oz / 400 ml) can coconut cream
  • 1 (12 oz / 355 ml) can evaporated milk
  • 1 (14 oz / 414 ml) can sweetened condensed milk
  • 1 (13.5 oz / 400 ml) can coconut milk (full-fat recommended)
  • 1/2 cup (120 ml) white rum (or to taste)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 teaspoon vanilla extract
  • Cinnamon sticks and ground cinnamon for garnish (optional)

Instructions:

  1. Gently heat evaporated milk and condensed milk in a saucepan over medium-low heat, stirring constantly, until just warmed through. Do not boil. This helps the flavors meld better.
  2. In a blender, combine coconut cream, coconut milk, warmed (or room temperature) evaporated milk, sweetened condensed milk, rum, cinnamon, nutmeg, cloves (if using), and vanilla extract.
  3. Blend on high speed until completely smooth and creamy, about 30-60 seconds.
  4. Taste the Coquito and adjust the rum and spice levels to your preference. Remember that the flavors will develop further as it chills.
  5. Pour the Coquito into bottles or jars. Seal tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the drink to chill thoroughly.
  6. Shake well before serving. Pour into glasses and garnish with cinnamon sticks and a sprinkle of ground cinnamon, if desired.